Skip the takeout prices and the dry, store-bought versions… You can have Homemade Garlic Naan on your table in no time at all! The fluffy, slightly charred bread is made perfect with a hearty brush of salty garlic-butter.
If there’s one recipe I want you to make at Coined Cuisine… it HAS to be this: the BEST recipe for homemade garlic naan. It’s incredibly easy to make and uses ingredients you most likely already have in your pantry! Once you get a taste of this stuff, you will truly never buy the store versions again.
- All-Purpose Flour – I usually use AP flour since we always have it; but bread flour should work as a substitute.
- Active Dry Yeast – Grab this kind of yeast; not the quick-rise stuff.
- Warm Milk + Water – The milk and water combo gives us tons of moisture in the bread and helps the yeast rise properly.
- Garlic-Butter Sauce – The bread will come out of the cast-iron skillet ashy… enter in a gorgeous 30-second garlic-butter sauce!
How to Make Naan at Home
This is truly such an easy recipe for naan bread!
- Start by mixing together all of your dry ingredients. I like to use a whisk or a sifter to avoid any large clumps of flour.
- Stir in the warm milk + water and create a sticky dough.
- Roll the dough ball in olive oil, then let rest (covered) for an hour.
- Punch the dough down & separate the mixture into 8 equal-sized pieces.
- Form each piece into smaller dough balls, the rest (covered) for 10 more minutes.
- Finally, roll out the balls into thin discs and sear on the cast-iron for 1 minute per side.
- Before serving, mix together the garlic-butter sauce and spread on each naan.
“Naan bread” does mean “bread bread”. Double names are actually the result of translations between different languages. Another example: chai tea!
You can make a version of naan without yeast, using self-rising flour and greek yogurt.
If they last longer than one serving, I would loosely wrap them and store at room-temperature for 1-2 days.
Other Tasty Bread Recipes You’ll Love!
Homemade Garlic Naan
- 1 ½ cups all-purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- ¼ oz. active dry yeast (one packet)
- ⅓ cup warm milk
- ⅓ cup warm water
- 2 tbsp. extra-virgin olive oil
- 2 ½ tbsp. salted butter
- 1 tbsp. extra-virgin olive oil
- ½ tsp. garlic powder
- 1 tsp. minced garlic
- 1-2 tsp. chopped parsley
Making the Naan Dough
- In a large bowl, whisk together the flour, sugar, salt, and active dry yeast.
- Stir in the warm milk and water using a spatula until just combined.
- Using (floured) hands, knead the dough until it forms a ball. It should still be pretty sticky.
- Roll the dough ball in 2 tbsp. of olive oil, then place back into the bowl and cover with a towel. Let the dough rest for 1 hour.
- After an hour, punch down the dough.
- Slightly roll out the dough into a thick circle, and then cut into 8 even-sized pieces.
- Stretch out a piece of dough with your hands, then fold each "corner" into the middle. Finally, roll the dough into a smooth ball. Repeat with the remaining pieces of dough.
- Let the dough balls rest, covered with a towel, for 10 more minutes.
- Heat a cast-iron skillet to medium-high heat.
- Take a ball of dough and roll it out into a thin, circular shape. (Add some extra flour to avoid sticking if needed.) The disc should be really thin… almost thin enough to easily tear through the dough. They will shrink slightly when cooking.
- Cook the dough on a plain cast-iron skillet, about 1 minute on each side. Repeat steps 10 – 11 until all of the naan dough is cooked.
- Melt the butter in a microwave-safe dish.
- Stir in the remaining ingredients until combined. Brush the garlic butter on each cooked naan. Enjoy!
The Coined Breakdown
- Total Cost per serving: $0.10
- Total Cost (8 servings): $0.81
- Those Other Guys: $14.00 per order